Velvety Banana Loaf (Printable Version)
This colorful loaf brings together the sweet flavor of bananas, a hint of cocoa, and a striking red hue in an incredibly tender treat.
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup cocoa powder
03 -
1 tsp baking soda
04 -
1/2 tsp salt
05 -
1 tbsp red food coloring
06 -
1/2 cup buttermilk
07 -
1/2 cup unsalted butter, melted
08 -
3/4 cup granulated sugar
09 -
3 ripe bananas, mashed (makes about 1 cup)
10 -
2 large eggs
11 -
1 tsp vanilla extract
12 -
1/2 cup chocolate chips (optional)
# Steps:
01 -
Heat your oven to 350°F (175°C). Coat a 9x5-inch loaf pan with grease or line it with parchment paper to make removing the bread easier.
02 -
Grab a big bowl and mix together the mashed bananas, melted butter, sugar, eggs, and vanilla. Keep stirring until the mixture looks smooth.
03 -
In a second bowl, give the flour, cocoa powder, baking soda, and salt a good whisk until everything is evenly combined.
04 -
Slowly mix the dry ingredients into the banana mixture, alternating with the buttermilk. Always start and finish with the dry stuff. Stir gently after each addition, and don't go overboard with the mixing.
05 -
Stir in that red food coloring until the batter has a nice, even color. Toss in the chocolate chips at the end, if you're using them, and mix lightly.
06 -
Pour the batter into your loaf pan and smooth out the surface. Pop it into the heated oven and bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted in the middle comes out mostly clean with just a few crumbs.
07 -
Let the bread cool in the pan for 10 minutes. Then take it out and set it on a wire rack to cool completely before cutting. Keep it in an airtight container to stay fresh.
# Notes:
01 -
Bananas with lots of brown spots add the best flavor to the final loaf.
02 -
Natural cocoa powder is ideal since it works with the baking soda to help the bread rise.
03 -
Don't have buttermilk? Mix 1/2 tablespoon of lemon juice or vinegar into 1/2 cup of milk. Wait 5 minutes so it thickens slightly.
04 -
This loaf stays good at room temp for 3 days, a week in the fridge, or up to 3 months tightly wrapped in the freezer.